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Kimberly cooks up some Tennessee tradition inspired ribs with the help of special guest Kix Brooks.

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Kimberly and special guest Jewel stew up a traditional Louisiana dish inspired by the bayou.

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Kimberly whips up a healthy and hearty meal straight from the heartland with guest Eric Paslay.

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Special guest Chef Rusty helps Kimberly whip up her version of the Southern classic biscuit, as well as other biscuit inspired recipes.

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Kimberly whips up some sweet treats with the help of special guest Brett Eldredge.

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Kimberly took a fishing trip in Miami this season. Here, she gets a quick tutorial on how to bait a line from Nel Martinez, the captain of the vessel Top Gun.

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Kimberly takes her turn on the line.

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Kimberly holds her catch of the day.

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Kimberly Schlapman and Nick Bishop Jr., owner of Hattie B's in Nashville, Tenn., are ready for battle as they prepare to start their hot chicken eating contest.

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Kimberly Schlapman is declared the winner of the chicken eating contest over Nick Bishop Jr., owner of Hattie B's in Nashville, Tennessee.

In her home state of Georgia, Kimberly and her dad get hands-on with some buzzing beehives at a world-famous honey farm. Here, the crew, all attired in bee suits, filming a scene with Kimberly and Carl Webb, the bee keeper.

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Kimberly, with her dad and the bee keeper’s wife, Virginia Webb, step inside the honey production facility.

Kimberly and Carl, the bee keeper, prepare to clear out the hive with a leaf blower.

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Kimberly, her dad, Carl and Virginia sample the honey they collected.

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Back in the kitchen, she cooks up some sweet treats inspired by the bees with special guest Amy Grant.

Meet the Host

About The Show

Kimberly's Simply Southern is a one-of-a-kind cooking show featuring country artist and founding member of the band Little Big Town, Kimberly Schlapman. Her passion for making simple, home cooked recipes with her family and country singing friends back home keeps Kimberly hunting for culinary treasures when on the road.

In each episode, Kimberly hops off the tour bus to discover America's best local foods, ingredients and people who share her love of tasty good vittles. In Maine, Kimberly catches lobster with a salty, 5th generation lobsterman. In Hemmingway, SC, Kimberly learns the art of whole hog BBQ from Pit Master Rodney Scott. In Chicago, Kimberly unearths the secret to the perfect pie crust at Hoosier Mama Pie Company.

Then, back in her Nashville kitchen, Kimberly folds her newly gained knowledge into her traditional family recipes like Grandmother Bartlett's Fried Chicken, Pulled Pork Sandwiches, and Deviled Egg Potato Salad. Upping the fun factor, Kimberly gets a little help from her friends as a bevy of country artists stop by to chop and chat. Each guest is rewarded for their kindness with good company, good times and one of Kimberly's authentic, southern meals.

Slow-cured country ham is a way of life for the people of the Great Smoky Mountains and today Kimberly learns how to make that perfect Tennessee prosciutto. Back home she makes a breakfast that's definitely worth waking
up for. Special Guests: Phillip Sweet and Jimi Westbrook

Kimberly visits one of the last drive-in restaurants left, in Chicago, where she learns how to cook up the famous Chicago-style hot dog. Back in the kitchen, she cooks up some savory hot dogs inspired by one of the Windy City's signature eats. Special Guest: Thompson Square

After Kimberly visits a Nashville pitmaster to learn the secrets behind smoking a perfect rack of ribs, she brings her newly learned chops back to the kitchen to cook up some ribs inspired by Tennessee tradition. Special Guest: Kix Brooks

Nothing says Southern comfort food like fluffy, warm biscuits, and Kimberly visits with a Nashville biscuit chef whose food truck serves up decadent, delicious takes on a Southern staple. Back in her home kitchen, she whips up her version of the Southern classic, as well as other biscuit inspired recipes. Special Guest: Executive Chef Rusty Hamlin

In the forests of Connecticut, Kimberly visits a family owned orchard that's been chruning out hot and cold apple cider for over a century. After learning the craft from tree to jug, Kimberly creates some sweet and savory dishes inspired by her New England harvest. Special guests: Steve & Daisy Schlapman